Summer Tomato Soup
Warm up with a comforting bowl of velvety Tomato Fennel Soup, a rustic and flavorful dish perfect for chilly days. This soup features a medley of aromatic ingredients simmered to perfection and blended to a smooth yet slightly chunky texture, offering a delightful depth of flavors. Drizzle with a dollop of crème fraîche for a rich and creamy finish before serving. This recipe yields a generous portion to satisfy your cravings.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 1 fennel bulb, trimmed and diced
- 2 garlic cloves, minced
- 1/4 cup dry vermouth (optional)
- 2 lb. plum tomatoes, peeled, seeded and chopped
- 2 Tbs. tomato paste
- 4 cups chicken broth
- Salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh fines herbes (combination of parsley, chervil, tarragon and chives)
- Crème fraîche for garnish
Instructions
- In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion, fennel and garlic and cook, stirring occasionally, until tender, about 10 minutes. Add the vermouth and simmer until evaporated. Add the tomatoes and tomato paste and cook, stirring occasionally, until the tomatoes begin to break down, 8 to 10 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer for about 20 minutes. Let cool slightly.
- Working in batches, puree the soup in a food processor or blender, leaving some texture. Return to the pot and season with salt and pepper. Stir in the fines herbes just before serving.
- To serve, ladle the soup into warmed bowls and drizzle with crème fraîche. Serve immediately. Serves 4.
- Adapted from Williams Sonoma <i>Soup of the Day</i>, by Kate McMillan (Weldon Owen 2016)
Yield
Serves 4.
Comments
No comments found.